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Recipe Summary

bake:
40 mins
total:
1 hr 40 mins
prep:
1 hr
Yield:
1 cake (16 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large wide bowl* allow egg whites stand at room temperature 30 minutes. Meanwhile, sift the Vanilla Bean-Verbena Sugar once and set aside. Sift the flour and almond flour together four times, then add the salt and cream of tartar. Sift once more.

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  • Preheat oven to 200 degrees F. Beat egg whites with an electric mixer on medium-high speed until stiff peaks form (tips stand straight). Slowly and gently add Vanilla Bean-Verbena Sugar, followed immediately by the sifted flour mixture.

  • Pour batter into an ungreased 10-inch tube pan with removable bottom, or 10-inch fluted tube pan (be sure pan is very clean with no residual oil).

  • Place in oven; close door. Increase oven temperature to 325 degrees F. Do not open oven for at least the first 15 minutes of cooking. Bake 40 to 50 minutes, or until a toothpick inserted near center comes out clean. Remove from oven. Immediately invert cake; cool thoroughly in inverted pan. Remover from pan, using thin knife to loosen cake if necessary. Makes 1 cake or 16 slices.

*Kitchen Tip:

It is important to use a large wide bowl to whisk the egg whites. More surface area allows the sugar and flour to be gradually added without overbeating.

Nutrition Facts

138 calories; fat 1g; carbohydrates 29g; sugars 22g; protein 4g; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; folate 16.1mcg; sodium 74mg; potassium 78mg; calcium 10.1mg; iron 0.7mg.
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